Dried Chili Salsa - cooking recipe

Ingredients

9 dried ancho chili peppers
12 cups tomatoes, peeled and diced
3 cups red onions, chopped
15 garlic cloves, minced
6 serrano peppers, chopped
6 habanero peppers, chopped
3/4 cup red wine vinegar
1 tablespoon salt
1 teaspoon hot pepper flakes
3 tablespoons smoked paprika
2 tablespoons cayenne pepper

Preparation

In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
Weigh chilies down with another bowl to ensure they remain submerged.
Soak for 20 minutes.
Drain off half the water, remove any stems if needed and transfer to a blender.
Puree until smooth.
Prepare water bath canner, jars and lids/rings.
In a large stainless steel saucepan combine puree with remaining ingredients.
Bring to a boil over medium high heat, stirring constantly.
Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
Ladle hot salsa into hot jars leaving 1/2 inch head space.
Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
Repeat with remaining jars.
Place jars in canner-cover with lid.
Bring to a boil and process jars for 15 minutes.
Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
Remove jars, cool and store.
Should make 6 to 7 pints.